Eating less protein, CO2 emissions labelling and gene editing were some solutions that could help reduce UK food producers’ environmental impact, according to the Department for Environment, Food and Rural Affairs’ (DEFRA’s) chief scientific advisor.
Carbon-intensive fuels should be ditched in preference for renewable energy sources, recommends a new report from the United Nation’s Intergovernmental Panel on Climate Change (IPCC).
Food and drink manufacturers could raise their energy efficiency and cut their carbon dioxide emissions, thanks to a new pan-European research project.
Government support is “essential” to tackle the negative effects of climate change on the food and drink industry, according to the Food and Drink Federation (FDF).
